24 oz Frozen pureed winter squash - (butternut), defrosted 2 tb Unsalted butter or margarine 1 c Unsweetened applesauce 1 c Light cream 1 1/2 c Chicken stock 1/4 c Ground toasted walnuts 2 ts Dried chervil; crumbled 1/2 ts Ground mace Salt White pepper 1/2 c Toasted walnut pieces - for garnish COMBINE ALL THE INGREDIENTS except the walnuts to be used for garnish in a large saucepan and stir to blend well. Cook the soup over medium heat until warmed through, about 6 to 8 minutes. Ladle the soup into bowls and add a few chopped walnut pieces in the center.